Summer Squash Parmigiana

Yellow summer squash is one of my favorite vegetables. This summer squash parmigiana dish is not only hearty and tasty, but can easily be a meatless meal on its own! Well, I could eat this dish as a meatless meal. My hubby and oldest son are big time carnivores and insist on having meat for every meal. However, my husband said that he would consider eating this dish as a meatless alternative if I add pasta to this dish, so I consider this a winning dish in my book. Maybe someday I’ll get them to eat a completely meatless meal.

Yum! All you need is a piece of bread and this is a great meatless meal.

Normally, I just cut squashes into large cubes and roast them in the oven, but decided to try a recipe in the “Vegetable of the Day” cookbook, by Kate McMillan. This recipe is a play on eggplant parmigiana and substitutes the eggplant for yellow squash. It’s just summer squash layered with diced tomatoes and mozzarella cheese…yum!

The original recipe uses grilled summer squash (which I did), but if you’re short on time, cook them in a pan or oven before layering them in your baking dish. I also cut the bake time from 35 minutes to 20 minutes because I like my squash a little firmer.

Directions

Step 1

In a large pan, warm 1 tablespoon of olive oil and pressed garlic over medium-low heat. Add diced tomatoes and 1/4 tsp. salt, and 1/2 tsp. dried basil. Turn heat up to medium-high and cook for 20-25 minutes until the sauce thickens, stirring occasionally. Remove from heat and set aside.

Step 2

Prepare grill and heat to medium-high. While the grill is heating, prepare your squash. Place cut squash in a sheet pan and drizzle 3 tablespoons of olive oil over the cut squash and lightly season with salt and pepper. Toss to coat and place onto the grill. Cook for 3-4 minutes until the squash are slightly soft and remove back into the sheet pan. Set aside. *Do not over cook the squash or it will get too mushy when baked*

Step 3

Lightly oil an 8x8 baking dish. Place 1/4 cup of the diced tomato sauce in the pan and spread around. Next, place 1/3rd of the cut squash down and place another 1/4 cup diced tomato sauce. Then, place 1/3rd or the cut mozzarella and parmesan cheese on top. Repeat the steps until your last layer is sauce and cheese. Bake for 20-25 minutes at 350F. Can be served warm or at room temperature.

YUM! I love parmigiana and I love squash, so this looks especially good! I’m always so happy to see whay you bring to The Yuck Stops Here! You’re awesome, I’m so glad I’ve met you and had a chance to get to know you a bit! HUGS

Thank you so much for attending week 2 of #PureBlogLove and linking your fantastic blog post, I can’t wait to see what you have in store for our party this week Thursday 8 PM EST- Sundays at midnight . Have a great day

This looks delicious. My family likes eggplant parmagiana and squash. I’m looking forward to trying your version soon. Thanks for sharing it with us at Let’s Get Real. Hope to see you again Thursday 5:00 PM ESTNicky recently posted…Sweet Potato and Black Bean Chili

Hi Melinda. This would be perfect for low carb eating….although I would eat it with some bread to soak up all the tomato goodnes…lol. I’m bad like that 🙂Erlene at My Pinterventures recently posted…Fall Leaf Book Page Wall Art

Summer squash is so nice and sweet and the cheese in the parmigiana makes it better even without any meat!. I also think that grilling squash and all sorts of vegetables on the grill is the best and tastiest method. Thanks for sharing it!bill @thewoksoflife recently posted…Ratatouille Grilled Cheese

Hi Bill. Thanks for stopping by…love your blog! I love squash so I had to make this dish. I agree that the grilling gives it a nice flavor and will keep preparing this dish using the grill for the squash.Erlene at My Pinterventures recently posted…Fall Leaf Book Page Wall Art

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